Lemon tarts: COLLECTION
Description
These classic lemon tarts are the epitome of elegant simplicity. The star is the vibrant, zesty lemon custard, brightened with a hint of orange juice for depth and balanced by rich double cream. It sits perfectly in a crisp, buttery sweet flan pastry that shatters delightfully under the fork. The result is a harmonious blend of tart and sweet, creamy and crisp. This dessert is ideal for afternoon tea, summer gatherings, or as a sophisticated yet approachable finale to a dinner party. Serve slightly chilled or at room temperature to enjoy the full spectrum of flavors. A timeless favorite that brings sunshine to any table.Ingredients
Directions
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Make the pastry: Cut the butter into small pieces. In a mixer bowl, combine the butter, flour, sugar, and salt. Mix until the texture resembles coarse semolina.
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Add the egg yolk and the whole egg to the flour mixture. Mix briefly—just until the dough comes together. Do not overwork the dough, as this will make the pastry tough. Form into a ball, wrap in plastic film, and refrigerate for several hours (or overnight) to rest.
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Preheat the oven to 260°C (500°F). Butter and lightly flour a 20 cm tart tin with a removable base. Roll out the rested pastry and line the tin. Cover the pastry with a disc of aluminum foil, pressing it up against the edges, and weight it down with baking beans or rice. Blind-bake for 10-15 minutes.
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Remove the foil and weights. Let the shell cool in the tin. Lower the oven temperature to 180°C (350°F).
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Prepare the filling: In a bowl, whisk together the 3 whole eggs, 1 extra egg yolk, orange juice, lemon juice, double cream, and sugar. Whisk vigorously until the mixture is frothy and well combined.
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Pour most of the filling into the pre-baked tart shell, leaving a small amount back. Place the tart in the oven. Using a spoon, carefully add the remaining filling to the top of the tart while it is in the oven to ensure it is completely full without spilling.
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Bake with the oven door slightly ajar for about 35 minutes, or until the filling is firm. Check for doneness by gently shaking the tin; the center should be set, not liquid.
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Remove from the oven and let the tart cool in the tin until lukewarm. Unmold onto a wire rack to cool completely before serving.
Note
Pastry Storage: The pastry dough can be kept in the refrigerator for a few days if wrapped tightly in plastic film.
Variation: For a brighter flavor, add lemon zest to the filling along with the juice.
Serving: This tart is best served at room temperature or slightly chilled.
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